The Red Hot Chili Peppers! Of course!
So many songs to choose from! I was going to go with something from their funky days, but I was browsing videos and remembered this one, which I love – gosh, all this music clip watching reminds me of staying up late/getting up early to watch Rage. And look at young Anthony, isn’t he cuuuute?!
It’s kind of hard to believe that Soul to Squeeze was recorded back in ’91. That’s 23 years ago! Where did the time go?! I always find it really strange when I hear the Chili Peppers on Gold 104 (the golden oldies radio station) – the songs seem so recent to me still.
I got to see the Chili pepper some years ago, I went along with my mum and brother. We were right up the front, and Mum got her elbows out and ‘moshed’ (don’t tell her that there wasn’t a mosh pit). But if there HAD been a mosh pit, this would be the perfect food to fuel your moshing. GREAT SEGUE!!!!
In Australia, we don’t really call these peppers, however the Red Hot Chili Capsicums are not a band as far as I am aware. Yep, just googled it and did not find anything.
This was a good opportunity for me to make stuffed capsicums as I’ve never done them before, which is surprising because anybody will tell you that I love food stuffed with food. I thought these were pretty good for a first attempt, and a nice change from the usual tacos or burritos when going for Mexican flavours.
Mexican Stuffed Capsicums
(makes 4)
4 red capsicums
1/2 cup uncooked rice (I used one of those rice barley blends)
1 tsp coconut oil
1 jalapeno pepper, chopped finely1/2 small red onion, diced
2 cloves garlic, minced
1/2 cup corn
1 small tomato, diced
1/2 cup black beans
2 Tbsp fresh coriander, chopped
2 Tbsp nutritional yeast
1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
Juice of 1/2 lime
Cayenne to taste
Salt to taste
Vegan cheese (optional)
Spring onions to garnish (optional)
Preheat oven to 200C.
Cook rice according to instructions. I’m sure you’ve all got your methods for cooking rice. I don’t, and I’m terrible at it.
Cut out tops from capsicums with a sharp knife, then remove seeds from inside. Set aside.
In a small pan, heat oil over medium heat and add onion. Saute for a couple of minutes, then add garlic and jalapeno and cook for another minute. Add smoked paprika, coriander and cumin and cook until fragrant – about 30 seconds.
Remove from heat and transfer to a bowl. Add corn, tomatoes, beans and cooked rice, and stir to combine. Add remaining ingredients – fresh coriander, nutritional yeast, lime juice and salt.
Place capsicums in a baking dish, fill each one with mix, then grate some cheese on top. Bake for 15-20 mins, until capsicums are tender. Garnish with spring onions.
Little Vegan Bear 